Healthy with Jodi

coconut sugar

Watermelon Salsa

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    Watermelon Salsa

    GF, Refined Sugar Free

    Happily serves 6-8

    Sweet salsa could be served as a breakfast side dish.

    ALL ORGAINC INGREDIENTS

    • 1 1/2 teaspoons lime zest (from about 1 lime)
    • 1/4 cup fresh lime juice (from about 3 limes)
    • 1 TBSP Organic raw sugar, or coconut sugar
    • Freshly ground pepper
    • 3 C seeded and finely chopped watermelon
    • 1 organic cucumber, peeled, seeded, diced
    • 1 jalapeno pepper, seeded, minced
    • 1 small red onion, finely chopped
    • 8 fresh basil leaves, finely chopped
    • 1/2 tsp garlic salt
    • Sea Salt to taste
    1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
    2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
    3. Chill the salsa until ready to serve.
    4. Add the garlic salt just before serving.

    Cowboy Salsa

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      Vegetarian, Gluten Free

      Happily serves 8-10

       

      ALL ORGANIC INGREDIENTS

      1/2 Cup Avocado oil

      1-2 TBSP Raw Coconut sugar or Monk Fruit

      1/3 Cup Coconut vinegar

      1 tsp Chili powder

      1 tsp Himalayan Sea salt

      1 Cup black-eyed peas or Kidney beans

      1 Cup black beans

      1 Cup Aduki Beans

      1 Yellow Onion

      2 Green Onions

      2 Garlic Cloves

      1 diced Green bell pepper

      1 diced Red bell pepper

      1 diced Yellow bell pepper

       Handful chopped cilantro

      2 TBSP Lime juice

      Optional: 1/4 Cup Jodi’s Salsa

      Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

      Combine beans, red onion, and bell peppers.  Stir in cilantro.

      Cover and chill at least 1 hour or overnight to blend flavors.

      Serve chilled or at room temperature.

      Jodi’s Fudgy Brownies

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        Jodi’s Fudgy brownies

        Grain free, Refined sugar free, Dairy free, Gluten Free,

        Happily Serves 12

        ALL ORGANIC INGREDIENTS 

        1 Egg

        2 Cups Black beans rinsed, drained & cooked

        One avocado

        1 TBSP vanilla extract

        1/2 Cup Coconut Brown sugar

        2/3 Cup Carob

        1-2 tsp Coconut oil

        1/4 tsp baking soda

        1/4 tsp baking powder

        1/2 tsp Himalayan Sea Salt

        1/2 cup dairy free chocolate chips

        Preheat oven to 350°. Grease an 8 x 8″ baking stone.

        Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

        Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

        Batter needs to be sticky to be fudgy.

        If you want it thinner add a tablespoon or so of coconut milk.

        Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

        Tips:  The food processor is best.  It  blends and hides the consistency of the beans.